Monday, 4 March 2013

Spinach Dip


I’m kind of blue that Caker Cooking reader month has come its end. I learned so many things – that stale donuts taste better with ice cream, that wieners rolled in corn flakes taste like pogo dogs and that Tootsie Rolls make great cat turds. I'm a better caker, thanks to all of you.

Speaking of cakers, if there's one thing we hate more than nutrition, it's doing dishes. How else can you explain the pride we take in our one-dish recipes? This Spinach Dip is the ultimate caker fantasy – not only are there no dishes to wash, you actually EAT the dish! Cakers haven’t been this revved up since Taco Bell introduced Taco Salad.

Made with pumpernickel loaf, Spinach Dip is a staple of caker cocktail parties, baby showers and pretty much any lonely weeknight. It’s one of the rare instances where cakers allow themselves to venture beyond white bread. Just make sure you buy the chopped frozen spinach and not whole frozen spinach. A friend of mine made that mistake once and everyone had pieces of spinach dangling down the back of their throats for the rest of the evening. Ever been around a cat trying to get rid of a hairball?

It wasn't pretty.

1 cup sour cream
1 cup mayonnaise
1 small cooking onion, diced
1 package Knorr vegetable soup mix
1 package frozen chopped spinach, thawed
Pumpernickel bread
Squeeze out all water from spinach. Mix all ingredients. Serve in hollowed pumpernickel bread. Alternative: Add ½ cup grated cheese.


Source: What’s Cooking at St. Joseph

13 comments:

  1. Whoa, this is crazy--in my version of reality/this recipe, it's chopped water chestnuts, not chopped onion. Same crunch, way more blandness=hurray! Also, yoghurt not sour cream, but I get that that may be regional. But water chestnuts are for everyone!

    This is seriously one of my favourite foods. I can only make it for parties or I would eat it all!

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    1. You're the second person to mention water chestnuts, Rebecca, and now I'm feeling like I've been deprived all these years. My mom only used water chestnuts in casseroles with the word "Oriental" in the name.

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  2. Oh man, back in the '80s, you couldn't turn around without bumping into this dip. Down here, it was always served in a sourdough bowl.
    I'm going to need to make this soon. Haven't had it in years and now I have a craving.

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    1. I hope bumping into this dip in the 80s didn't ruin any pairs of acid wash jeans with pleather belt loops, Veg-o-matic.

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    2. The acid-wash jeans were safe, but there may have been a parachute pants incident...

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    3. I had parachute pants! I think they were army surplus hazmat pants. I thought I was the s..t

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  3. Even easier and no knife to wash- why not use dried onion flakes and forget that pesky onion chopping?

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  4. I always considered this a too much of a classy dish. I prefer onion soup/yogurt (or sour cream).

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    1. If you're using onion soup mix and yogurt/sour cream for this, then what are you dipping your Ruffles potato chips in?

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  5. I made this for New Year's Eve. And it wasn't even a caker-themed party.

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    1. I can think of no better way to ring in the new year than with an edible bowl.

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  6. Handy Tip: Frozen, chopped spinach in a box is invariably crappy, full of stems and brown bits. I have found it well worth buying the frozen nugget-type spinach that you can get everywhere now -- remove the number of nuggets you need, let them sit on a cutting board for a few minutes, and then chop them into small cubes. Because they're still partially frozen, you get nice, easy, clean cuts, resulting in the tiny spinach pieces you want in a dip.

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